I brought the same pasta salad that I made back in April, and it again played to rave reviews. So, as promised way back then, here is the recipe. Note that these are the original recipe quantities; I doubled it both times I made it. The original recipe also called for dill, but I omitted it. I don't much care for dill, plus it didn't seem like it would really go with the Mediterranean flavors of olives, feta, garlic, and so on.
Mediterranean Pasta and Vegetable Salad
1 1/2 cups small pasta (the original recipe calls for orzo, but I like to use little rings)
1 medium zucchini, quartered lengthwise and thinly sliced
10 Kalamata olives, pitted and sliced
4 scallions, thinly sliced
1 celery rib, thinly sliced
1 medium tomato, seeded and cubed
1 bell pepper (any color), seeded and diced
1/3 cup minced fresh parsley
1/3 cup olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
freshly ground black pepper to taste
4 oz. crumbled feta cheese
2 tablespoons mayonnaise
Cook pasta; drain and rinse well with cold water; drain again. Transfer to a large bowl.
Add next 7 ingredients (zucchini through parsley) to pasta and combine well.
Put olive oil, vinegar, garlic, oregano, salt, and pepper in a small jar with a cover; shake well to combine. Pour over pasta and vegetables; toss to coat well. Mix in feta. Finally, add mayo and gently toss to coat evenly.
Refrigerate for 2–8 hours; serve cold or at room temperature.